Ingredients
1/4 cup olive oil
2 fryers, cut in serving pcs.
2 tsp salt
6 chorizo links
4 cup uncooked rice
2 tsp garlic, minced
1 large onion, chopped fine
1 large bell pepper, chopped fine
1/4 tsp mexican saffron, crumbled
6 cup chicken stock (or more)
6 large ripe tomatoes,peel,chop
1 package frozen green peas
4 oz pimento strips (sm. jar)
Directions
Pour oil into a large heavy fying pan and heat to med-high temp. Add
the chicken pcs. and sprinkle with salt. You may need to fry part at
a time. Add more oil if needed. Brown each pc. and transfer to lge.
baking dish.
In same oil, brown chorizo links-remove to baking dish, spacing
between chicken pcs. Add half the rice in even layer. In same fat,
saute garlic, onion and bell pepper, stirring to cook evenly. When
vegs. are limp, distribute evenly over top of the chicken, sausage
and rice, then spoon remaining rice over the top. Add saffron to
chicken stock and mix well. Pour over rice. Add the chopped tomatoes.
Cover tightly and bake at 350 F. for 1 1/2 hrs. DON'T PEEK!!!
Meantime, slightly cook green peas with a pinch of baking soda and
keep warm in the pan. Check to be sure rice is fluffy and chicken
pieces well done. If not, bake a little longer. For service transfer
to another dish, if desired, and garnish with drained green peas and
pimento strips.
Servings: 10 servings
Chicken With Rice (Arroz Con Pollo) Recipe brought to you by Recipe Ideas
Categories: Chicken; Mexican; Poultry; Rice; Vegetable
The History of Recipes
We are able to read the history of meal recipes far back into the distant past, at least as far into history as the ancient Egyptians, and maybe further still. Having said that, mostly, these early records were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to historians is a collection of tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. As we move into The time of the romans around 25BC a roman called Apicius created a few scripts detailing recipes cooked by the Romans. In his scrolls, he tells us how the roman meals were split into hors d`oeuvre, main course and desserts, something that is very familiar to us today. Additionally, he tells us how the cooks of Roman times made use of a good variety of herbs, including a few that will be familiar to modern chefs for example bay, rue and parsley. As we move on, we find some recipe books dating from the 14th Century - one book entitled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these are not about the spicy food that appears on menues today, but rather accounts of the types of food enjoyed by the rich and powerful of that period. Later, in the fifteenth century, people returning from the crusades brought us many spices and herbs from Arab cuisine, including coriander, basil and rosemary. The introduction of these new foods and spices prompted an increase in books on cooking, some of which still exist in private cookery archives. By the advent of the 20th century, cookbooks were in great demand, mostly due to higher levels of literacy, people having more leisure time and having more money. |
We hope you enjoy this Chicken With Rice (Arroz Con Pollo) recipe.
